Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the ruby-colored green's powerful bite melts to a mellow meatiness.
Active Time: 35 minutes |
Total Time: 35 minutes
1 tablespoon extra-virgin olive oil
3 cloves garlic, slivered
1/4 teaspoon crushed red pepper
2 ounces thinly sliced prosciutto, cut into 2 1/2-inch-long matchsticks
2 large heads radicchio, cored and sliced
Freshly ground pepper to taste
1 14-ounce can reduced-sodium chicken broth
Salt to taste
1 pound whole-wheat linguine or spaghetti
1/2 cup freshly grated Parmesan cheese, divided
Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in a warm oven.
Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.
Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.
Per serving :
7 g Fat;
2 g Sat;
2 g Mono;
15 mg Cholesterol;
61 g Carbohydrates;
19 g Protein;
10 g Fiber;
497 mg Sodium;
378 mg Potassium